Chipotle Chicken Soup
Dive into a bowl of smoky, zesty comfort with this Chipotle Chicken Soup, a hearty recipe bursting with bold flavors and wholesome ingredients. Perfect for weeknight dinners or cozy weekends, this soup combines tender shredded chicken, earthy chipotle peppers, and a medley of vibrant vegetables like carrots, celery, and sweet corn. Infused with fragrant spices like cumin and smoked paprika, and balanced with a splash of lime juice and a sprinkle of fresh cilantro, every spoonful delivers a rich, smoky kick with a hint of brightness. Serve it with optional toppings like creamy avocado, crunchy tortilla strips, or a dollop of sour cream for added layers of texture and flavor. Ready in just 50 minutes, this one-pot wonder is as easy to make as it is delicious, and sure to become a staple in your rotation of satisfying, crowd-pleasing soups.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic cloves, minced
- 2 medium carrot, diced
- 2 stalks celery stalks, diced
- 1.5 pounds boneless, skinless chicken breasts
- 8 cups low-sodium chicken broth
- 2 peppers chipotle peppers in adobo, chopped
- 1 tablespoon adobo sauce
- 14.5 ounces canned diced tomatoes
- 15 ounces black beans, drained and rinsed
- 1 cup frozen corn
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 0.5 teaspoon ground black pepper
- 1 medium lime, juiced
- 0.25 cup fresh cilantro, chopped
- optional toppings: avocado slices, shredded cheese, tortilla strips, sour cream
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic, diced carrots, and diced celery, and cook for another 2-3 minutes, stirring occasionally.
Place the chicken breasts in the pot and pour in the chicken broth.
Add the chipotle peppers, adobo sauce, diced tomatoes (with their juices), black beans, and frozen corn.
Stir in the ground cumin, smoked paprika, dried oregano, kosher salt, and black pepper.
Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 20 minutes, or until the chicken is cooked through.
Remove the chicken breasts from the pot and shred them using two forks.
Return the shredded chicken to the pot and stir to combine.
Simmer the soup for an additional 5 minutes to allow the flavors to meld together.
Stir in the lime juice and chopped cilantro just before serving.
Taste and adjust seasoning if needed.
Serve hot, topped with optional garnishes like avocado slices, shredded cheese, tortilla strips, or a dollop of sour cream.
Nutrition Facts
Calories |
2455 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.9 g | 106% | |
| Saturated Fat | 16.1 g | 80% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 587 mg | 196% | |
| Sodium | 2842 mg | 124% | |
| Total Carbohydrate | 162.8 g | 59% | |
| Dietary Fiber | 50.2 g | 179% | |
| Total Sugars | 41.3 g | ||
| Protein | 267.3 g | 535% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 554 mg | 43% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 5206 mg | 111% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
